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This is an introduction to Eclair, which is a stylish looking product made by squeezing plenty of bitter chocolate cream onto chocolate puff pastry. How about a snack today? Eclair has a difficult image, but if you get the hang of it, you can make it at home. I put pistachio dice this time, but it's also delicious if you put fruit between it if you like. Please try making this opportunity.
Cooking time: 200 minutes
Cost: around 500 yen
【material】
10 pieces
----- Eclair fabric -----
Salted butter 50g
Water 100ml
Soft flour 50g
Cocoa powder 10g
Beaten egg (M size) for 2 pieces
----- Chocolate cream -----
Fresh cream 200ml
Bitter chocolate 100g
Iced water suitable amount
----- Toppings -----
Coated chocolate 100g
Hot water (for hot water), appropriate amount
Dice Pistachio Appropriate amount
【procedure】
1. Put salted butter and water in a pan and bring to a boil over medium heat. When salted butter melts, remove from the heat.
2. Sift soft flour and cocoa powder and mix quickly with a wooden spatula.
3. Heat over medium heat again, mix thoroughly for 1 minute 30 seconds to 2 minutes so that the dough does not burn, and when the dough becomes a lump and a thin film forms on the bottom of the pan, remove from heat and place in a bowl. I will move it.
4. Add beaten egg little by little and mix each time. Adjust the amount of beaten egg while observing the dough until it becomes firm enough to slowly drop when you lift the wooden plate.
5. Put it in a squeezing bag containing a round mouthpiece, and squeeze it out to a length of about 12 cm while leaving a space on the top plate lined with cooking sheets.
6. Sprinkle water on the back of the fork to shape it and bake in an oven at 200 ° C for 8 minutes. Without opening the door, lower the oven temperature to 180 ℃ and bake for 15 minutes. When it's cooked firmly, take the heat of coarse heat.
7. Put fresh cream in a small pan, heat over medium heat until just before boiling, put in a heat-resistant bowl with bitter chocolate, mix, and melt the chocolate well.
8. Whisk the ice water for 8 minutes with a whisk and put in a squeeze bag with a star base.
9. Make chocolate for coating. Put the coated chocolate in a heat-resistant bowl and melt it with hot water.
10. Make a notch on the top of 6, apply 9, apply diaspistatio, and squeeze 8 when the chocolate for coating dries to complete.
[Cooking Tips]
Add soft flour, knead well, and continue mixing thoroughly for about 1 minute 30 seconds. It's done when the film begins to form on the bottom of the pan.
Adjust the amount of eggs while checking the condition of the dough. When the rubber spatula is lifted and the dough is dropped, it is good that it falls into an inverted triangle and slowly falls.
If you cool the dough after you squeeze it, it will not swell, so please work quickly.
Do not open the door until you finish baking the shoe batter. If you open it halfway, cold air will enter and the fabric will deflate and not expand.
Be sure to preheat the oven before baking.
If the oven does not have a preheating function, set the temperature, heat for 10 minutes, and then start baking.
There may be an error in the heating power depending on the model of the oven you are using and the years of use. Be sure to adjust the baking time as a guide.
This time I am using a heat resistant rubber bellows. Depending on the rubber spatula used, it may melt, so please use a heat resistant one.
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This is a channel dedicated to sweets. The recipe is posted on kurashiru!
Here are some simple and delicious sweet recipes!
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